Rhubarb and Chocolate Tart

Food by Cicely Violet, Photo by Charlie Mckay 

Food by Cicely Violet, Photo by Charlie Mckay 

Rhubarb's season starts in Jan and lasts until the beginning of Summer. However, I've already spied its pink fingers in many markets & greengrocers around London. This tart has the perfect balance between luscious, velvety chocolate mousse and sharp fresh rhubarb. Finished with crisp thin delicate tart- this is a stand out dish that not only looks gorgeous but tastes damn fine. 

If you can't be arsed to make your own pastry- and if I'm honest if I wasn't a chef, I probably wouldn't- then look out for blocks of shortcrust pastry in the supermarket and then roll as thin as you possibly can. 


10 large stems of Rhubarb

3 tbsp of light brown muscovado sugar

1 lemon, zested & juiced

Pick the pinkest & straightest rhubarb stem and chop in half. Then mandolin, or finely slice lengthways. Set these strips aside in a bowl of cold water so they don't discolour. 

Chop the remainder of the stems and place in a saucepan with the sugar, lemon zest & juice and a splash of water. Cook over a medium heat until the rhubarb is broken down, you do not want it too thick and jam like, more like a puree. Taste and add more sugar if needed. Leave to cool. 

Once the tart has been blind-baked according to the packet instructions leave to cool and spread the rhubarb filling in a thick layer on the bottom. Any that is leftover can be placed in a sterilised jar for spooning over porridge or onto toast. 

Chocolate Filling 

250g butter diced, good quality, pasture-fed if possible 

170 g dark chocolate, finely chopped, good quality- Valhrona if possible 

70g of caster sugar

4 eggs, organic free range

Place the chocolate and butter in a large metal bowl over a bain-marie and melt gently. Once melted remove from the heat and whisk to emulsify the chocolate and butter. Leave to cool. 

Place the eggs & sugar into a kitchen aid (if you have one) or a sturdy bowl and whisk using a electric whisk. You need to whisk for about 13 minutes, until the eggs are very pale and voluminous. 

Then fold the egg mix into the chocolate mix carefully until properly incorporated. 

Pour into the cooled tart shell. 

Arrange your thin ribbons of rhubarb onto the chocolate mix. You may need to trim some pieces with scissors so they fit. 

Bake for 13 minutes at 150c. 

Brush the rhubarb strips with honey and leave to cool. Serve with a generous dollop of soured cream and a drizzling of kumquat caramel

Happy Cooking x